Truth be told, I’m a mostly vegetarian who has found my ultimate meat indulgement (is that even a word?) and it comes in the form of a luscious pulled pork sandwich at the amazing Brickroom, the result of a cool restaurant reno in Ashland, Oregon. (See my other post about that)! For now, the task at hand is this recipe that is my go-to for lighter eating. Doesn’t that pic just look so d*%n beautiful and inviting? So here’s the fix on my favorite Cauliflower Soup with Veggie Lettuce Wraps that combines a salty feta cheese, humus, the oh-so-good for you avocado, and raw veggies.
2 tablespoons butter
2 tablespoons coconut oil (not to worry…you won’t taste it)
1 head of cauliflower, rinsed, cored and cut into small flowerettes (for quick cooking)
1/2 large onion
1 teaspoon dried thyme or basil
5 cups broth of choice (veggie or chicken)
1 cup of almond milk (homemade or packaged)
1/2 cup finely grated parmesan or pecorino cheese
fresh chives, chopped
Melt butter and coconut oil over medium heat in your soup pot. When hot, add onion and saute until translucent. Add cauliflower and combine with onions and dried herbs. Add broth, bring to a boil and reduce to a simmer for 10 minutes or until cauliflower is very soft.
Puree with hand-held or standing blender and leave some pieces for texture. Add cheese and chives.
Veggie Lettuce Wraps
Have these on hand:
1 head green leaf lettuce, leaves separate, rinsed, and patted dry
1 1/2 cups homemade or packaged hummus (This is the ONLY one I eat when time is short)
6 thinly sliced radishes
1 large avocado, peeled and sliced
4 ounces feta cheese, sliced
1 cucumber, sliced
1/4 sweet onion, thinly sliced
Add a dollop of hummus to each lettuce leaf and line up veggie slices on top!
Photo credit: goblinbox_(queen_of_ad_hoc_bento) / Foter